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November has arrived! While it is a challenge for me to not start sending you all of my favorite sides and turkey recipes, I am going to give you a break for this first week. But, next week get ready to start trying out recipes and planning for that big ol’ day of thanks!
We have had the dreariest, bordering on winter cold days lately, but every time I walk past my garden I notice tall glorious stalks of kale. I love grabbing a leaf or a few to add to my meals, but this Honey Mustard Kale Salad and the Coconut Kale Salad make me even happier. They can be mixed and matched for lunches or dinners with the Jamaican Sweet Potato Salad, Nutty Quinoa, Coconut Salmon, Squash in Coconut Milk, Quinoa Patties & Avocado Cream.
The Harvest Chili with Cheddar Squash Bake are warm and comforting on these chilly days.
Roots such as turnips and daikon are making appearances at farm stands still and this comforting bowl of Asian Daikon Soup with crispy Sesame Tofu and Red Chile Green Beans gives the harvest an Asian flare.
For a Mexican twist on the harvest, toss pork into a crock pot for these Shredded Pork Tacos with just coming into season Persimmon-Pomegranate Salsa.
For breakfast, make the Baked Pear Oatmeal the night before or try a quick Kale Date Smoothie with an Egg in a Hole.
Indulge in the harvest as we get ready for the next stage of the holiday season.
Cook seasonally. Eat consciously. LIve well,
